There is nothing quite as satisfying as a hearty mac and cheese meatloaf when you need a comforting meal. Growing up, dinner choices were always a negotiation between savory beef dishes and creamy pasta, until my mother combined them into this masterpiece.
This recipe represents the ultimate collision of two beloved classics that brings the family together instantly. It offers the savory richness of seasoned beef perfectly balanced by a gooey, homemade cheese sauce.
I remember the first time I made this for my own friends, watching their eyes light up as I pulled the bubbly casserole from the oven. It has since become my go-to recipe for potlucks and cozy Sunday nights alike.
If you are looking for a sweet treat to enjoy after this savory feast, these homemade candied pecans are the perfect dessert companion.
Why you’ll love this Mac and Cheese Meatloaf Casserole
- It combines two distinct comfort foods into one pan, saving you the trouble of making separate main and side dishes.
- The homemade cheese sauce is far superior to boxed varieties, offering a rich and velvety texture that clings to the pasta.
- This mac and cheese meatloaf is incredibly freezer-friendly, making it a perfect candidate for meal prepping on busy weeks.
- You can easily customize the cheese blend or the vegetable add-ins to suit your family’s specific taste preferences.
- It is a budget-friendly meal that stretches a pound and a half of ground beef into eight generous servings.
Ingredients
- 1.5 lbs Lean Ground Beef (85/15)
- 1 cup Panko breadcrumbs
- 1 small Yellow Onion, finely chopped
- 1/2 Green Bell Pepper, finely diced
- 2 large Eggs, beaten
- 1/3 cup Ketchup
- 1 tbsp Worcestershire sauce
- 1 tsp Garlic powder
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 8 oz Elbow Macaroni, dry
- 4 tbsp Unsalted Butter
- 4 tbsp All-Purpose Flour
- 2 1/2 cups Whole Milk
- 2 cups Sharp Cheddar Cheese, shredded
- 1 cup Mozzarella Cheese, shredded
- 1 tbsp Fresh Parsley, chopped (for garnish)
Directions
Step 1
Mac and cheese meatloaf makes every moment feel satisfying. Preheat your oven to 375°F (190°C) to ensure it is hot enough when you are ready to bake. Lightly grease a 9×13 inch baking dish with non-stick spray or butter to prevent sticking.
Step 2
In a large mixing bowl, combine the ground beef, breadcrumbs, chopped onion, bell pepper, and beaten eggs. Add the ketchup, Worcestershire sauce, garlic powder, salt, and black pepper to the mixture.
Step 3
Mix the ingredients gently with your hands just until they are combined. Be careful not to overwork the meat, as this can result in a tough texture.
Step 4
Press the meat mixture evenly into the bottom of the prepared baking dish to form a flat, consistent layer. Place the dish in the preheated oven and bake for 20 minutes to set the base.
Step 5
While the meatloaf base is baking, bring a large pot of salted water to a rolling boil. Cook the elbow macaroni according to the package directions until it reaches al dente texture, then drain and set aside.
Step 6
In a large saucepan placed over medium heat, melt the butter completely. Whisk in the flour and cook for 1 minute, stirring constantly to remove the raw flour taste.
Step 7
Gradually whisk in the milk until the mixture is smooth and free of lumps. Simmer the sauce gently for about 3 to 5 minutes until it has thickened enough to coat the back of a spoon.
Step 8
Remove the saucepan from the heat and stir in the shredded cheddar and mozzarella cheeses. Continue stirring until the cheeses are fully melted and the sauce is completely smooth.
Step 9
Add the drained macaroni to the cheese sauce and stir gently until the pasta is evenly coated. Remove the meatloaf base from the oven and carefully pour the macaroni mixture over the top, spreading it to the edges.
Step 10
Return the casserole to the oven and bake for an additional 20-25 minutes. Look for the top to become bubbly and slightly golden brown.
Step 11
Allow the casserole to rest for 10 minutes after removing it from the oven. Slice, garnish with fresh parsley, and serve warm.
Variations, pairings, and serving ideas
Variations
You can easily add a spicy kick to your mac and cheese meatloaf by mixing diced jalapeños into the cornbread base or the cheese sauce. A dash of cayenne pepper in the beef mixture also adds a wonderful depth of heat.
For a barbecue twist, try glazing the meatloaf layer with your favorite BBQ sauce before adding the pasta. This adds a sweet and tangy element that cuts through the richness of the cheese.
Experimenting with different cheeses can completely change the flavor profile of the dish. Try using Pepper Jack for heat or Gruyère for a nuttier, more sophisticated flavor in the sauce.
Pairings
Since this casserole is very rich, it pairs beautifully with light and crisp vegetable sides. Steamed green beans or roasted asparagus provide a nice crunch and nutritional balance.
A fresh garden salad with a vinaigrette dressing helps cut through the heaviness of the meat and cheese. The acidity in the dressing refreshes your palate between bites of the savory casserole.
If you want to serve a fresh starter while the main dish finishes baking, try a vegetable-forward dip. This corn black bean guacamole is an excellent, colorful option that keeps guests happy without filling them up too much.
Serving ideas
To make the presentation pop, sprinkle extra chopped parsley or sliced green onions over the top just before serving. The bright green color contrasts beautifully with the golden cheese.
Serve the casserole directly from the baking dish at the table for a rustic, family-style feel. Use a sharp spatula to cut neat squares, ensuring everyone gets equal layers of meat and pasta.
For a dinner party, you could bake this recipe in individual ramekins instead of a large dish. This creates elegant, personal-sized portions that look impressive on a plate.
Storage and make-ahead tips
Storage
Leftovers of this mac and cheese meatloaf store surprisingly well in the refrigerator. Place any remaining portions in an airtight container and keep them chilled for up to 3 days.
To reheat, place a slice in the microwave with a damp paper towel over it to keep the pasta moist. Alternatively, warm it in the oven at 350°F covered with foil until heated through.
You can also freeze individual slices for quick future meals. Wrap them tightly in plastic wrap and foil, and freeze for up to 2 months.
Make-ahead
You can assemble the meatloaf base earlier in the day and keep it refrigerated until you are ready to bake. This splits the preparation time and makes dinner time less stressful.
The cheese sauce can be made ahead, but it will thicken significantly as it cools. When reheating the sauce to add to the pasta, simply whisk in a splash of milk to restore its creamy consistency.
For full meal prep, bake the entire casserole, let it cool completely, and then store it. It reheats beautifully and often tastes even better the next day as the flavors meld.
Common mistakes when making Mac and Cheese Meatloaf Casserole
- Overworking the meat mixture is the most common error, leading to a dense and tough base rather than a tender one.
- Forgetting to drain excess grease from the meatloaf before adding the pasta can result in a soggy, oily casserole.
- Overcooking the pasta during the boiling stage creates a mushy texture once it bakes again in the oven; always aim for al dente.
- Using pre-shredded bagged cheese often results in a grainy sauce because of the anti-caking agents used in packaging.
- Slicing into the hot casserole immediately without letting it rest will cause the layers to slide apart and lose their shape.
Final notes
This mac and cheese meatloaf is truly a crowd-pleaser that brings warmth to any dinner table. It proves that you don’t have to choose between your favorite comfort foods when you can enjoy them together in one delicious bite.
Don’t be afraid to get creative with your cheese blends or vegetable additions to make this recipe your own. I hope this hearty casserole becomes a cherished staple in your home kitchen just as it has in mine.
Loved this Mac and Cheese Meatloaf Casserole? Try these next
- Homemade candied pecans
- Corn black bean guacamole
- Easy chocolate cake
- Creamy garlic mashed potatoes
- Classic roasted chicken
Mac and Cheese Meatloaf Casserole
Two comfort food classics collide in this hearty dinner mashup. A savory, juicy ground beef meatloaf base is baked to perfection and topped with a rich, creamy homemade macaroni and cheese layer. It’s the ultimate family-friendly meal that satisfies every craving.
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
Ingredients
- 1.5 lbs Lean Ground Beef (85/15)
- 1 cup Panko breadcrumbs
- 1 small Yellow Onion, finely chopped
- 1/2 Green Bell Pepper, finely diced
- 2 large Eggs, beaten
- 1/3 cup Ketchup
- 1 tbsp Worcestershire sauce
- 1 tsp Garlic powder
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 8 oz Elbow Macaroni, dry
- 4 tbsp Unsalted Butter
- 4 tbsp All-Purpose Flour
- 2 1/2 cups Whole Milk
- 2 cups Sharp Cheddar Cheese, shredded
- 1 cup Mozzarella Cheese, shredded
- 1 tbsp Fresh Parsley, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with non-stick spray or butter.
- In a large mixing bowl, combine the ground beef, breadcrumbs, chopped onion, bell pepper, beaten eggs, ketchup, Worcestershire sauce, garlic powder, salt, and black pepper. Mix gently with your hands just until combined; do not overwork the meat.
- Press the meat mixture evenly into the bottom of the prepared baking dish to form a flat layer. Bake in the preheated oven for 20 minutes to set the base.
- While the meatloaf base bakes, bring a large pot of salted water to a boil. Cook the elbow macaroni according to package directions for al dente. Drain and set aside.
- In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute to remove the raw flour taste. Gradually whisk in the milk until smooth.
- Simmer the sauce gently until thickened (about 3-5 minutes). Remove from heat and stir in the shredded cheddar and mozzarella cheeses until fully melted and smooth.
- Add the drained macaroni to the cheese sauce and stir until the pasta is evenly coated.
- Remove the meatloaf base from the oven. Carefully pour the macaroni and cheese mixture over the top of the meat, spreading it to the edges.
- Return the casserole to the oven and bake for an additional 20-25 minutes, or until the top is bubbly and slightly golden. Let rest for 10 minutes before slicing and garnishing with parsley.
Notes
Using block cheese and shredding it yourself yields a much smoother sauce than pre-shredded bagged cheese. If the meatloaf releases a lot of grease after the first bake, carefully drain it off before adding the mac and cheese layer. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 580
- Sugar: 6g
- Sodium: 850mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 120mg